Recent Advances in Microbial Synthesis of Poly-γ-Glutamic Acid: A Review

Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues

There has been a major growth in the development of plant-based meat alternatives (PBMA) in recent years. However, current PBMA often contain ultra processed ingredients and numerous additives to be able to mimic animal-based meat (ABM) including the meaty (umami) flavour, characteristic firm/chewy structure and juicy mouthfeel. In this review, the potential of ancient fermentation techniques as a minimally processed alternative to ABM and current PBMA are explored. Fermented foods including tempeh, natto, dawadawa and ugba are naturally high in protein and umami flavours. The nutritional, aroma, flavour and techno-functional properties are provided and discussed in the context of ABM and PBMA. The fermented foods have potential to be used as whole foods ingredients, or their constituents can be used as ingredients in plant-based foods. Particularly the umami flavours and high protein content combined with the naturally occurring high water holding capacity (WHC), solubility and other material properties make fermented legume foods suitable candidates for use in high-protein plant-based foods. Understanding the sensory characteristics and material properties generated during legume fermentation and their similarities to ABM can aid in stimulating innovations in food technology to obtain a new generation of less-processed PBMA with limited additives.

Effects of γ-polyglutamic acid on the rheological, microstructural and sensory properties of low-fat yogurt

BACKGROUND

While low-fat yogurt offers numerous health benefits, its texture and sensory qualities are poor. This study aimed to investigate the effects of γ-polyglutamic acid (γ-PGA) on the rheological, microstructural and sensory properties of low-fat yogurt using rheological tests, scanning electron microscopy (SEM) and sensory evaluation.

RESULTS

The results showed that the syneresis of low-fat yogurt added with 0.15% γ-PGA was significantly (P < 0.05) reduced to 23.03%, compared to that of low-fat yogurt without γ-PGA (42.87%). An improvement in storage and loss moduli (G', G") and apparent viscosity was also observed. The power law model fitted to rheological data indicated that γ-PGA enhanced the viscoelasticity and strength of the gel network though interaction with casein gel, which might lead to changes in the moduli of yogurts. Microstructural observation via SEM confirmed the enhanced crosslinking between casein micelles and the filling effect of γ-PGA. Sensory liking scores were strongly correlated with rheological properties and apparent viscosity. The results of principal component analysis (PCA) confirmed the positive effects of γ-PGA on quality and rheological attributes of low-fat yogurt.

CONCLUSION

The results of this study provided valuable references for the potential use of γ-PGA as a fat replacer to stabilize the sensory quality of low-fat yogurt. © 2024 Society of Chemical Industry.

Analysis of glutamate-dependent mechanism and optimization of fermentation conditions for poly-gamma-glutamic acid production by Bacillus subtilis SCP017-03

Poly-gamma-glutamic acid (γ-PGA) is mainly synthesized by glutamate-dependent strains in the manufacturing industry. Therefore, understanding glutamate-dependent mechanisms is imperative. In this study, we first systematically analyzed the response of Bacillus subtilis SCP017-03 to glutamate addition by comparing transcriptomics and proteomics. The introduction of glutamate substantially altered gene expression within the central metabolic pathway of cellular carbon. Most genes in the pentose phosphate pathway (PPP), tricarboxylic acid (TCA) cycle, and energy-consuming phase of the glycolysis pathway (EMP) were down-regulated, whereas those in the energy-producing phase of glycolysis and those responsible for γ-PGA synthesis were up-regulated. Based on these findings, the fermentation conditions were optimized, and γ-PGA production was improved by incorporating oxygen carriers. In a batch-fed fermentor with glucose, the γ-PGA production reached 95.2 g/L, demonstrating its industrial production potential. This study not only elucidated the glutamate dependence mechanism of Bacillus subtilis but also identified a promising metabolic target for further enhancing γ-PGA production.

Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making

This study aimed to evaluate poly-γ-glutamic acid (γ-PGA) production by the glutamic-dependent strain Bacillus velezensis CAU263 through fed-batch fermentation in a 5-L fermenter. A remarkable γ-PGA yield of 60.4 g/L with a conversion rate of 0.97 g/g (γ-PGA/L‑sodium glutamate) was achieved. To further enhance the γ-PGA yield, computational fluid dynamics (CFD) simulations were performed to optimize impeller combinations. With the adoption of six-semicircular blade Rushton turbine and four-skewed wide blade impellers (with a 20 % increase in impeller diameter), B. velezensis CAU263 produced a staggering 80.7 g/L of γ-PGA with a conversion rate of 1.29 g/g (γ-PGA/L‑sodium glutamate). Furthermore, γ-PGA greatly improved the fermentation properties of frozen dough, yielding a 21.3 % increase in the specific volume of frozen dough bread and a remarkable 38.3 % reduction in hardness. Therefore, an efficient strategy for B. velezensis producing γ-PGA was provided, and the γ-PGA has tremendous potential as a cryoprotectant agent in the baking industry.

Enhanced stability of curcumin encapsulated in fish gelatin emulsions combined with γ-Polyglutamic acid

This study examined the rheological properties, interfacial characteristics, particle size, zeta potential, Turbiscan stability index (TSI), morphology, and encapsulation efficiency of curcumin (Cur) loaded fish gelatin (FG) emulsions modified with γ-polyglutamic acid (γ-PGA). The results showed that adding γ-PGA significantly increased curcumin encapsulation efficiency. At 0.3 mg/mL, FG emulsions had an encapsulation efficiency of 80.14 %, while FG-γ-PGA emulsions reached 90.35 %. The FG-γ-PGA emulsions also showed enhanced stability and resistance to phase separation, remaining stable for seven days, compared to three days for FG emulsions. After 24 h, the TSI of FG emulsions with 0.6 mg/mL Cur was 2.46, significantly higher than the 0.55 TSI for FG-γ-PGA emulsions at the same concentration. FG-γ-PGA emulsions had smaller droplet sizes, and analysis of interfacial characteristics, particle size, and zeta potential indicated better system stability than FG emulsions. These improved properties of FG-γ-PGA emulsions highlight their potential as efficient carriers for curcumin. Overall, the favorable characteristics of FG-γ-PGA emulsions suggest promising applications in the food industry, especially for developing functional foods with extended shelf life and enhanced nutritional benefits.

Oxidative regulation and cytoprotective effects of γ-polyglutamic acid on surimi sol subjected to freeze-thaw process

Frozen surimi sol incline to protein oxidation, but the quality control strategies based on oxidation remain limited. Hence, the antioxidant and cryoprotective effects of γ-polyglutamic acid (γ-PGA) on freeze-thawed salt-dissolved myofibrillar protein (MP) sol were investigated. Results showed that γ-PGA could effectively regulate protein oxidation of MP sol during freeze-thawing with lower carbonyl contents and less oxidative cross-linking. Meanwhile, γ-PGA primely maintained sol protein structures, showing reduction of 15.28% of salt soluble protein contents at γ-PGA addition of 0.04% under unoxidized condition. Additionally, compared to the control group without oxidation treatment, cooking loss of heat-induced gel with 0.04% γ-PGA decreased by 47.19%, while gel strength obviously increased by 57.22% respectively. Overall, moderate γ-PGA addition (0.04%) could inhibit protein oxidation of sol, further improving frozen stability of sol through hydrogen bonds and hydrophobic interaction, but excessive γ-PGA was adverse to sol quality due to severe cross-linking between γ-PGA and MP.

Poly-γ-glutamic production by solid-state fermentation of Bacillus natto in ammonia nitrogen movement and soil water retention processes

A high polyglutamic acid (γ-PGA) producing strain of Bacillus natto UV-40-50 was screened by ultraviolet mutagenesis treatment and identified as still belonging to the Bacillus specie. The optimal fermentation medium composition for solid state fermentation (SSF) of B. natto strain UV-40-50 strain was determined by one-way analysis of variance, under which the yield of γ-PGA was 55.19 g/kg, and the presence and molecular weight of γ-PGA in the γ-PGA-purified samples were determined by a series of characterizations. The purification ability of the unseparated solid fermentation product (SFP) on ammonia nitrogen and nitrite in the water column, as well as its effect on soil water retention, germination rate and seedling length of lettuce and cabbage were further investigated. The results showed that the addition of 1 g/m3 SFP could effectively remove more than 60 % of ammonia nitrogen and more than 40 % of nitrite in the water body; the addition of 0.01 % SFP could increase the water retention capacity of cabbage soil by 2.13 times, and increase the water retention capacity of lettuce soil by 12 %; at the same time, the SFP could also significantly increase the germination rate and seedling length of both cabbage and lettuce.

Possibilities and prospects of bioplastics production from agri-waste using bacterial communities: Finding a silver-lining in waste management

To meet the need of the growing global population, the modern agriculture faces tremendous challenges to produce more food as well as fiber, timber, biofuels, etc.; hence generates more waste. This continuous growth of agricultural waste (agri-waste) and its management strategies have drawn the attention worldwide because of its severe environmental impacts including air, soil and water pollution. Similarly, growing concerns about the sustainable future have fuelled the development of biopolymers, substances occurring in and/or produced by living organisms, as substitute for different synthetic and harmful polymers, especially petroleum-based plastics. Now, the components of agri-waste offer encouraging opportunities for the production of bioplastics through mechanical and microbial procedures. Even the microbial, both bacterial and fungal, system results in lower energy consumption and better eco-friendly alternatives. The review mainly concentrates on cataloging and understanding the bacterial 'input' in developing bioplastics from diverse agri-waste. Especially, the bacteria like Cupriavidus necator, Chromatium vinosum, and Pseudomonas aeruginosa produce short- and medium-chain length poly(3-hydroxyalkanote) (P3HB) polymers using starch (from corn and potato waste), and cellulose (from sugarcane bagasse, corn husks waste). Similarly, C. necator, and transformant Wautersia eutropha produce P3HB polymer using lipid-based components (such as palm oil waste). Important to note that, the synthesis of these polymers are interconnected with the bacterial general metabolic activities, for example Krebs cycle, glycolysis cycle, β-oxidation, calvin cycle, de novo fatty acid syntheses, etc. Altogether, the agri-waste is reasonably low-cost feed for the production of bioplastics using bacterial communities; and the whole process certainly provide an opportunity towards sustainable waste management strategy.

Whole genome sequencing of the poly-γ-glutamic acid-producing novel Bacillus subtilis Tamang strain, isolated from spontaneously fermented kinema

Kinema, a traditional fermented soybean food from the Himalayas, is well-liked for its sticky texture and flavourful umami taste. Among 175 bacterial strains from spontaneously fermented kinema samples, Bacillus subtilis Tamang strain stood out for its high stickiness and viscosity. The strain's Poly-γ-glutamic acid (γ-PGA) contains various groups of glutamic acid and has a molecular weight of 660 kDa. It demonstrates the ability to solubilize iron, preserve ferritin in Caco-2 cells, and exhibit antibacterial properties. The genome of B. subtilis Tamang is devoid of plasmid elements but does feature nine insert elements. Noteworthy is the presence of unique secondary metabolites with potential antimicrobial effects, such as amyloliquecidin GF610, bogorol A, and thermoactinoamide A. A total of 132 carbohydrate-active enzymes (CAZy) were identified, hinting at possible prebiotic characteristics. The genome analysis revealed genes responsible for γ-PGA production via the capBCA complex. Furthermore, genes associated with fibrinolytic activity, taste enhancement, biopeptides, immunomodulators, and vitamins like B12 and K2 were found, along with probiotics and various health benefits. The genetic material for L-asparaginase production, known for its anti-cancer properties, was also detected, as well as CRISPR-Cas systems. The absence of virulence factors and antimicrobial resistance genes confirms the safety of consuming B. subtilis Tamang as a food-grade bacterium.

Molecular weight control of poly-γ-glutamic acid reveals novel insights into extracellular polymeric substance synthesis in Bacillus licheniformis

BACKGROUND

The structural diversity of extracellular polymeric substances produced by microorganisms is attracting particular attention. Poly-gamma-glutamic acid (γ-PGA) is a widely studied extracellular polymeric substance from Bacillus species. The function of γ-PGA varies with its molecular weight (Mw).

RESULTS

Herein, different endogenous promoters in Bacillus licheniformis were selected to regulate the expression levels of pgdS, resulting in the formation of γ-PGA with Mw values ranging from 1.61 × 103 to 2.03 × 104 kDa. The yields of γ-PGA and exopolysaccharides (EPS) both increased in the pgdS engineered strain with the lowest Mw and viscosity, in which the EPS content was almost tenfold higher than that of the wild-type strain. Subsequently, the compositions of EPS from the pgdS engineered strain also changed. Metabolomics and RT-qPCR further revealed that improving the transportation efficiency of EPS and the regulation of carbon flow of monosaccharide synthesis could affect the EPS yield.

CONCLUSIONS

Here, we present a novel insight that increased pgdS expression led to the degradation of γ-PGA Mw and changes in EPS composition, thereby stimulating EPS and γ-PGA production. The results indicated a close relationship between γ-PGA and EPS in B. licheniformis and provided an effective strategy for the controlled synthesis of extracellular polymeric substances.

Multifunctional polypeptide-based hydrogel bio-adhesives with pro-healing activities and their working principles

Wound healing is a complex physiological process involving hemostasis, inflammation, proliferation, and tissue remodeling. Therefore, there is an urgent need for suitable wound dressings for effective and systematical wound management. Polypeptide-based hydrogel bio-adhesives offer unique advantages and are ideal candidates. However, comprehensive reviews on polypeptide-based hydrogel bio-adhesives for wound healing are still lacking. In this review, the physiological mechanisms and evaluation parameters of wound healing were first described in detail. Then, the working principles of hydrogel bio-adhesives were summarized. Recent advances made in multifunctional polypeptide-based hydrogel bio-adhesives involving gelatin, silk fibroin, fibrin, keratin, poly-γ-glutamic acid, ɛ-poly-lysine, serum albumin, and elastin with pro-healing activities in wound healing and tissue repair were reviewed. Finally, the current status, challenges, developments, and future trends of polypeptide-based hydrogel bio-adhesives were discussed, hoping that further developments would be stimulated to meet the growing needs of their clinical applications.

Genomic characterization and related functional genes of γ- poly glutamic acid producing Bacillus subtilis

γ- poly glutamic acid (γ-PGA), a high molecular weight polymer, is synthesized by microorganisms and secreted into the extracellular space. Due to its excellent performance, γ-PGA has been widely used in various fields, including food, biomedical and environmental fields. In this study, we screened natto samples for two strains of Bacillus subtilis N3378-2at and N3378-3At that produce γ-PGA. We then identified the γ-PGA synthetase gene cluster (PgsB, PgsC, PgsA, YwtC and PgdS), glutamate racemase RacE, phage-derived γ-PGA hydrolase (PghB and PghC) and exo-γ-glutamyl peptidase (GGT) from the genome of these strains. Based on these γ-PGA-related protein sequences from isolated Bacillus subtilis and 181 B. subtilis obtained from GenBank, we carried out genotyping analysis and classified them into types 1-5. Since we found B. amyloliquefaciens LL3 can produce γ-PGA, we obtained the B. velezensis and B. amyloliquefaciens strains from GenBank and classified them into types 6 and 7 based on LL3. Finally, we constructed evolutionary trees for these protein sequences. This study analyzed the distribution of γ-PGA-related protein sequences in the genomes of B. subtilis, B. velezensis and B. amyloliquefaciens strains, then the evolutionary diversity of these protein sequences was analyzed, which provided novel information for the development and utilization of γ-PGA-producing strains.

Poly (γ) glutamic acid: a unique microbial biopolymer with diverse commercial applicability

Microbial biopolymers have emerged as promising solutions for environmental pollution-related human health issues. Poly-γ-glutamic acid (γ-PGA), a natural anionic polymeric compound, is composed of highly viscous homo-polyamide of D and L-glutamic acid units. The extracellular water solubility of PGA biopolymer facilitates its complete biodegradation and makes it safe for humans. The unique properties have enabled its applications in healthcare, pharmaceuticals, water treatment, foods, and other domains. It is applied as a thickener, taste-masking agent, stabilizer, texture modifier, moisturizer, bitterness-reducing agent, probiotics cryoprotectant, and protein crystallization agent in food industries. γ-PGA is employed as a biological adhesive, drug carrier, and non-viral vector for safe gene delivery in tissue engineering, pharmaceuticals, and medicine. It is also used as a moisturizer to improve the quality of hair care and skincare cosmetic products. In agriculture, it serves as an ideal stabilizer, environment-friendly fertilizer synergist, plant-growth promoter, metal biosorbent in soil washing, and animal feed additive to reduce body fat and enhance egg-shell strength.

Untargeted metabolomics revealed the effect of soybean metabolites on poly(γ-glutamic acid) production in fermented natto and its metabolic pathway

BACKGROUND

Natto mucus is mainly composed of poly(γ-glutamic acid) (γ-PGA), which affects the sensory quality of natto and has some effective functional activities. The soybean metabolites that cause different γ-PGA contents in different fermented natto are unclear.

RESULTS

In this study, we use untargeted metabolomics to analyze the metabolites of high-production γ-PGA natto and low-production γ-PGA natto and their fermented substrate soybean. A total of 257 main significantly different metabolites with the same trend among the three comparison groups were screened, of which 114 were downregulated and 143 were upregulated. Through the enrichment of metabolic pathways, the metabolic pathways with significant differences were purine metabolism, nucleotide metabolism, fructose and mannose metabolism, anthocyanin biosynthesis, isoflavonoid biosynthesis and the pentose phosphate pathway.

CONCLUSION

For 114 downregulated main significantly different metabolites with the same trend among the three comparison groups, Bacillus subtilis (natto) may directly decompose them to synthesize γ-PGA. Adding downregulated substances before fermentation or cultivating soybean varieties with the goal of high production of such substances has a great effect on the production of γ-PGA by natto fermentation. The enrichment analysis results showed the main pathways affecting the production of γ-PGA by Bacillus subtilis (natto) using soybean metabolites, which provides a theoretical basis for the production of γ-PGA by soybean and promotes the diversification of natto products. © 2023 Society of Chemical Industry.

RETRACTED: Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles

The aim of this study was to collect samples of bovine colostrum (BCOL) from different sources (agricultural companies A, B, C, D and E) in Lithuania and to ascertain the influence of lacto-fermentation with Lactiplantibacillus plantarum strain 135 and Lacticaseibacillus paracasei strain 244 on the changes in bovine colostrum amino (AA), biogenic amine (BA), and fatty acid (FA) profiles. It was established that the source of the bovine colostrum, the used LAB, and their interaction had significant effects (p < 0.05) on AA contents; lactic acid bacteria (LAB) used for fermentation was a significant factor for aspartic acid, threonine, glycine, alanine, methionine, phenylalanine, lysine, histidine, and tyrosine; and these factor's interaction is significant on most of the detected AA concentrations. Total BA content showed significant correlations with glutamic acid, serine, aspartic acid, valine, methionine, phenylalanine, histidine, and gamma amino-butyric acid content in bovine colostrum. Despite the differences in individual FA contents in bovine colostrum, significant differences were not found in total saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Finally, the utilization of bovine colostrum proved to be challenging because of the variability on its composition. These results suggest that processing bovine colostrum into value-added formulations for human consumption requires the adjustment of its composition since the primary production stage. Consequently, animal rearing should be considered in the employed bovine colostrum processing technologies.

Poly-γ-glutamic acid nanoparticles as adjuvant and antigen carrier system for cancer vaccination

Vaccination is an innovative strategy for cancer treatment by leveraging various components of the patients' immunity to boost an anti-tumor immune response. Rationally designed nanoparticles are well suited to maximize cancer vaccination by the inclusion of immune stimulatory adjuvants. Also, nanoparticles might control the pharmacokinetics and destination of the immune potentiating compounds. Poly-γ-glutamic acid (γ-PGA) based nanoparticles (NPs), which have a natural origin, can be easily taken up by dendritic cells (DCs), which leads to the secretion of cytokines which ameliorates the stimulation capacity of T cells. The intrinsic adjuvant properties and antigen carrier properties of γ-PGA NPs have been the focus of recent investigations as they can modulate the tumor microenvironment, can contribute to systemic anti-tumor immunity and subsequently inhibit tumor growth. This review provides a comprehensive overview on the potential of γ-PGA NPs as antigen carriers and/or adjuvants for anti-cancer vaccination.

Inverse metabolic engineering for improving protein content in Saccharomyces cerevisiae

Production of Saccharomyces cerevisiae-based single cell protein (SCP) has recently received great attention due to the steady increase in the world's population and environmental issues. In this study, an inverse metabolic engineering approach was applied to improve the production of yeast SCP. Specifically, an S. cerevisiae mutant library, generated using UV-random mutagenesis, was screened for three rounds to isolate mutants with improved protein content and/or concentration. The #1021 mutant strain exhibited a respective 31% and 23% higher amino acid content and concentration than the parental S. cerevisiae D452-2 strain. Notably, the content, concentration, and composition of amino acids produced by the PAN2* strain, with a single nucleotide polymorphism in PAN2 coding for a catalytic subunit of the poly(A)-nuclease (PAN) deadenylation complex, were virtually identical to those produced by the #1021 mutant strain. In a glucose-limited fed-batch fermentation, the PAN2* strain produced 19.5 g L-1 amino acids in 89 h, which was 16% higher than that produced by the parental D452-2 strain. This study highlights the benefits of inverse metabolic engineering for enhancing the production titer and yield of target molecules without prior knowledge of rate-limiting steps involved in their biosynthetic pathways.

The structural and functional properties of soybean protein-polyglutamic acid complex effected the stability of W/O/W emulsion encapsulated Nattokinase

Nattokinase (NK) derived from food is a sustainable thrombolytic agent. In this study, to protect vulnerable biological activity of NK, the targeted modified W/O/W emulsions were fabricated from complexes of soybean isolate protein (SPI) and polyglutamic acid (PGA). The results showed that the SPI-PGA complex formed a tighter internal structure through non-covalent bonds. The secondary structure, α-helix and β-sheet content of the 1:3 (v/v) ratio complex of SPI to PGA increased by 6.14% and 8.62%, respectively. The emulsification and stability of the complexes were improved by refining structural properties as against SPI. The W/O/W emulsions coated by complexes formed the stronger network structure with higher encapsulation efficiency, better interfacial features, and better storage stability. Moreover, the highest bioavailability was achieved by W/O/W emulsions coated with 1:3 ratio complex at 80.69%. This study provided a new strategy towards tailoring ideal emulsion vehicles and expanded the NK application in food formulations.

Bacillus subtilis, a Swiss Army Knife in Science and Biotechnology

Next to Escherichia coli, Bacillus subtilis is the most studied and best understood organism that also serves as a model for many important pathogens. Due to its ability to form heat-resistant spores that can germinate even after very long periods of time, B. subtilis has attracted much scientific interest. Another feature of B. subtilis is its genetic competence, a developmental state in which B. subtilis actively takes up exogenous DNA. This makes B. subtilis amenable to genetic manipulation and investigation. The bacterium was one of the first with a fully sequenced genome, and it has been subject to a wide variety of genome- and proteome-wide studies that give important insights into many aspects of the biology of B. subtilis. Due to its ability to secrete large amounts of proteins and to produce a wide range of commercially interesting compounds, B. subtilis has become a major workhorse in biotechnology. Here, we review the development of important aspects of the research on B. subtilis with a specific focus on its cell biology and biotechnological and practical applications from vitamin production to concrete healing. The intriguing complexity of the developmental programs of B. subtilis, paired with the availability of sophisticated tools for genetic manipulation, positions it at the leading edge for discovering new biological concepts and deepening our understanding of the organization of bacterial cells.

Effects of Fe2+ addition to sugarcane molasses on poly-γ-glutamic acid production in Bacillus licheniformis CGMCC NO. 23967

BACKGROUND

Poly-γ-glutamic acid (γ-PGA) is biodegradable, water-soluble, environment-friendly, and edible. Consequently, it has a variety of industrial applications. It is crucial to control production cost and increase output for industrial production γ-PGA.

RESULTS

Here γ-PGA production from sugarcane molasses by Bacillus licheniformis CGMCC NO. 23967 was studied in shake-flasks and bioreactors, the results indicate that the yield of γ-PGA could reach 40.668 g/L in a 5L stirred tank fermenter. Further study found that γ-PGA production reached 70.436 g/L, γ-PGA production and cell growth increased by 73.20% and 55.44%, respectively, after FeSO₄·7H₂O was added. Therefore, we investigated the metabolomic and transcriptomic changes following FeSO₄·7H₂O addition. This addition resulted in increased abundance of intracellular metabolites, including amino acids, organic acids, and key TCA cycle intermediates, as well as upregulation of the glycolysis pathway and TCA cycle.

CONCLUSIONS

These results compare favorably with those obtained from glucose and other forms of biomass feedstock, confirming that sugarcane molasses can be used as an economical substrate without any pretreatment. The addition of FeSO₄·7H₂O to sugarcane molasses may increase the efficiency of γ-PGA production in intracellular.